Erasmus+ School Partnership project – Four Seasons In Organic Kitchen
2024-1-SI01-K220-VET-30247948
The project involves the cooperation of four vocational secondary schools from Turkiye, Slovenia, Italy and Poland.
The aim of the project is to increase students attractiveness on the job market and make them able to meet employers
expectations.Gastronomy students must posess knowledge and skills customised to the changing job market challenges.
The project will also equip teachers with materials, which let them make VET process more attractive and useful for workers of the future,aware of the importance of environmental protection and the connection between cooking and environmental degradation.
Preparation, implementation and evaluation activities are planned: preparatory meetings of coordinators,local
entrepreneurs, ocal chefs to gather knowledge,preliminary workshops; then workshops on leftovers usage in every country
with a wide participation of students, teachers, policy-makers;the last stage includes workshops with chefs, primary schools students and housewives clubs.A wide dissemination of projects results is planned among gastronomy schools in schools regions and not only.
The achieved results will be in line with VET priorities:we prepare students for the challenges of the modern labour
market,adapt their knowledge and skills to the needs of the employer.VET providers will be equipped with new ideas and materials to increase future cooks` attractiveness on a labour market.We will get material results as culinary books and videos but,most of all, awareness of a wide range of society of a necessity and ability to combine knowledge and skills to save the planet.